Spiedies over Greek-style Rice and Spinach Pilaf
August 24, 2010
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Spiedies or grilled chicken go very well with rice. Here I serve spiedies over a tasty Greek-style pilaf with spinach. A bit of feta crumbled on top finishes the dish nicely.
See Sunday’s post for the spiedie recipe. Here is how to make the pilaf.
200 g (about 1 cup) long grain rice
150 g (about 1 cup) frozen chopped spinach or chopped fresh spinach
60 g chopped onion (about ½ medium onion)
15 g minced garlic, about 2 cloves
15 g (about 1 Tbsp.) unsalted butter
500 ml (about 2 cups) water or stock (I used ½ cup lamb stock and 1 ½ cup water)
15 ml (1 Tbsp.) lemon juice
Salt to taste
Preheat oven to 160°C (325°C).
Over medium low heat, melt the butter in a heavy pot with a lid. (I use a three-quart enameled Dutch oven.) Sweat the onion in the butter until soft, about 10 minutes. Add the garlic and cook for a minute or two until fragrant. Raise the heat to medium high; add the rice, and cook, stirring constantly, until coated with butter and slightly chalky-looking. Pour in the liquid and add about ½ tsp. salt. Bring to a boil. Add the spinach and return to a boil. Cover and bake in the oven for about 20 minutes.
Remove from oven and check for doneness. If ready, sprinkle with lemon juice, fluff with a fork and serve. If not, return to the oven for a few minutes to finish.